Sandra This Bobby Flay Chicken Marsala Recipe is a rich and savory recipe, which calls for cremini mushrooms and dry Marsala wine. It’s a restaurant-quality dinner, ready in about 45 minutes.
Bobby Flay Chicken Marsala Ingredients
- 3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup olive oil
- 12 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 large shallot, finely chopped
- 1 1/2 cups dry marsala wine
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup flat-leaf parsley, chopped, plus more for garnish
How To Make Bobby Flay Chicken Marsala
- Pound the chicken: Place a wire rack inside a baking sheet. Slice each chicken breast in half lengthwise. Place each piece between plastic wrap and pound it to a uniform 1/4-inch thickness. Season generously with salt and pepper.
- Dredge the cutlets: In a shallow bowl, whisk the flour with 1 1/2 teaspoons of salt and plenty of black pepper. Dip each piece of chicken into the flour, coating it thoroughly but shaking off any excess.
- Sear the meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken in batches (don’t crowd the pan) for about 2 minutes per side until golden brown. Transfer the browned chicken to a plate (it doesn’t need to be fully cooked yet).
- Sauté the aromatics: Add the remaining tablespoon of oil to the same pan. Add the sliced mushrooms and 1/2 teaspoon of salt. Cook for 3-4 minutes until softened. Stir in the chopped shallots and cook for another 3-4 minutes.
- Make the sauce: Remove the pan from the heat briefly to pour in the Marsala wine and 1/2 cup of water. Return to high heat, bring to a boil, and then simmer on medium until the liquid reduces by one-third (about 6-7 minutes).
- Thicken and finish: Whisk in the cold butter pieces until the sauce becomes glossy and thick. Return the chicken and its juices to the pan, simmering for 2 minutes until cooked through. Stir in the parsley and serve.
Recipe Tips
- Dry vs. Sweet Marsala: Always use Dry Marsala for savory chicken dishes. Sweet Marsala is reserved for desserts like Tiramisu and will make your dinner taste cloyingly sweet.
- Why you must pound the chicken: Pounding the chicken breasts thin serves two purposes: it tenderizes the meat by breaking down fibers, and it ensures the chicken cooks quickly and evenly without drying out.
- Don’t crowd the pan: If you put all the chicken in the skillet at once, the temperature drops and the meat steams instead of searing. Cook in two batches to get that golden-brown crust.
- The secret to glossy sauce: Adding cold butter at the very end (a technique called monter au beurre) emulsifies the sauce, giving it a velvety texture and a rich shine that you can’t get from oil alone.
What To Serve With Bobby Flay Chicken Marsala
This saucy dish needs a side that can soak up the rich wine reduction.
- Garlic mashed potatoes
- Buttered egg noodles or fettuccine
- Sautéed spinach with garlic
- Roasted asparagus
- Crusty Italian bread
How To Store Bobby Flay Chicken Marsala
- Refrigerate: Store the chicken and sauce together in an airtight container in the refrigerator for up to 3 days. The sauce usually thickens when cold.
- Freeze: You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator. Note that the creamy butter emulsion may separate slightly upon reheating.
Bobby Flay Chicken Marsala Nutrition Facts
- Calories: 480
- Total Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 550mg
- Total Carbohydrates: 22g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but Cremini are better. Cremini mushrooms (also known as Baby Bellas) have a deeper, earthier flavor and a firmer texture that holds up better to the rich Marsala wine than white button mushrooms.
There isn’t a perfect non-alcoholic substitute. The flavor of Marsala is unique. However, in a pinch, you can mix 1/4 cup of white grape juice with 1 tablespoon of vanilla extract and 2 tablespoons of sherry vinegar, though the taste will be different. If you drink alcohol but lack Marsala, try a dry Madeira or Sherry.
It didn’t reduce enough. The sauce relies on reduction and the starch from the dredged chicken to thicken. If it’s runny, remove the chicken and let the sauce boil for a few more minutes, or whisk in a slurry of 1 teaspoon cornstarch and water.
Try More Recipes:
- Bobby Flay Chicken Tacos Recipe
- Bobby Flay Chicken Piccata Recipe
- Bobby Flay Chicken Enchiladas Recipe
Bobby Flay Chicken Marsala Recipe
Description
A classic Italian-American dish featuring golden pan-fried chicken cutlets simmered in a rich, glossy sauce of mushrooms and dry Marsala wine.
Ingredients
Instructions
- Cut chicken breasts in half lengthwise and pound them to 1/4-inch thickness.
- Season flour with salt and pepper; dredge chicken to coat.
- Sear chicken in olive oil in batches until golden; set aside.
- Sauté mushrooms and shallots in the same pan until soft.
- Deglaze with Marsala wine and water; reduce liquid by one-third.
- Whisk in cold butter to thicken the sauce.
- Return chicken to the pan to warm through and finish cooking.
- Garnish with parsley and serve immediately.
Notes
- Wine Selection: It is critical to buy “Dry Marsala” rather than “Sweet Marsala”; the sweet variety will ruin the savory balance of the dish.
- Sauce Texture: The butter must be cold when added at the end; this creates an emulsion that thickens the sauce without needing extra flour.
- Mushroom Choice: Cremini mushrooms provide a much meatier texture and deeper flavor compared to standard white buttons.
